Ingredients

The following ingredients have 18 Servings
  • 1/2 cup coconut oil (liquified)
  • 1/2 cup butter (melted)
  • 3 tablespoons Pyure All Purpose (or 6 tablespoons Swerve)
  • 2 egg yolks
  • 1 teaspoon sugar free vanilla extract
  • 2/3 cup coconut flour
  • 1 1/3 cup almond flour (fine ground)
  • 1 teaspoon xanthan gum
  • 1 batch of chia raspberry jam

Instruction

  • Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
  • In large bowl, beat together coconut oil, butter, sweetener, yolks, and vanilla.
  • (Start with only half the coconut flour and add more later if needed. The absorbency of coconut flour can vary and too much can result in dry crumbly cookies) Beat in half the coconut flour and all the almond flour (and optional xanthan gum) until dough forms. Sprinkle in more coconut flour if needed.
  • Scoop dough balls evenly onto lined cookie sheet.
  • Use the tip of a finger to create an indentation on the top of each cookie.
  • Fill each cookie indentation with chia raspberry jam.
  • Bake at 350°F for 12 to 15 minutes.